Recipe by Jenny Morris


Serves 4


400 g Seared Norwegian Salmon

200g mixed baby salad leaves

2 avocado pears peeled and cubed

2 celery sticks thinly sliced

1/2 cup thinly sliced fennel

12 blanched asparagus spears

1cup cubed sweet melon

1 cup of pomegranate seeds

1-2 red chillies thinly sliced

Layer the ingredients onto a serving platter and dress with the dressing just before serving.


The Dressing

3/4 cup watermelon juice

1/4 cup fresh lime juice

1 tsp Dijon mustard

Salt and pepper to taste

1 clove crushed garlic

1 tsp lemon zest

1/4 extra Virgin olive oil

Shake everything together.